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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0220 - Critical The employees are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.

0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).

3030 - No disposable towels were provided at the hand washing lavatory in the kitchen

0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)

0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.

0380 - Corrected During InspectionCritical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)

0450 C - Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).

0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: shrimp, corn huskers, wontons etc..

0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.

0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)

0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).

0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units and in kitchen.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

0470 - Critical Repeat Unwrapped or uncovered food.

0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.

0480 - Repeat Unlabeled food containers.

0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees not washing hands before beginning food handling duties.

0450 - Critical Food employee failed to wash his or her hands.

0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

0470 - Critical Repeat Unwrapped or uncovered food.

0570 - Repeat Wiping cloths improperly stored between use.

0790 - Improper methods used to thaw chicken.

0800 - Critical Pork and rice noted not being adequately cooled to prevent the growth of harmful bacteria.

0820 - Critical Repeat Chicken cold holding at improper temperatures.

1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.

2740 - Trash and litter were observed adjacent to the refuse container outside the facility.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

0260 - Critical 1) Pork noted to be left out at room temperatures for unknown length of time. 2) Bag of flour noted with gnaw marking from rodents.

0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Large bag of flour noted to have been gnawed on by rodents.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

0260 - Critical Chicken is unsound or adulterated. Chicken prepared earlier in the day and left out at room temperature for extended periods of time. Temperature of food item noted to be 75 degrees F throughout product.

0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee noted handling raw product, wiping hands on apron and no handwashing occurring.

0240 - Employees observed working in the food service area without proper hair restraints.

1800 - The nonfood contact surface of the area between deep fat fryer and other cooking equipment noted with accumulations of grime and debris.

3020 - Corrected During InspectionRepeat Soap was not provided at the hand washing lavatory.

3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.

3170 - Repeat (1) Wall near the base board restroom water damaged, (2) Area outside back door with depressions that holding standing water. (3) Stainless steel flashing used between back prep area and area near back door.

1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables and cutting boards (There was no sanitizer bucket set up period in the establishment) CORRECTED

0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken and egg rolls. CORRECTED

0800 - Critical Chicken and rice noted not being adequately cooled to prevent the growth of harmful bacteria.

0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration and freezer unit is not properly dated for disposition.

3220 - Repeat Mops and brooms not hung up to air dry.

1730 - The food temperature measuring device was found out of calibration in the range of use.

1730 - Utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning.

3080 - Less than 50 foot candles of light was noted over the grill/wok area.

0220 - Critical Employee food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.

0060 - Critical Employee who can demonstrate knowledge not available in establishment.

0550 - Repeat Dispensing utensils improper.

0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.

1750 - Repeat Manufacturer containers were observed reused for the storage of food.

1750 - Repeat Single-service items were observed reused for the storage of food on cookline.

3270 - Critical Methods are not being used to control pests - evidence of rats.

3270 - Critical Premises are not being routinely inspected for evidence of pests - evidence of rats.

1320 - There was no temperature measuring device located in the reach in of the make table.

1570 - The door gasket of the make table is damaged.

1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Gaskets to walk in refrigerator and reach in to make table.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

0480 - Unlabeled food containers.

3140 - Locker or other suitable facilities are not located to protect rice from contamination

3170 - Wall in restroom is not maintained in good repair

2650 - There is no refuse container at the area immediately adjacent to the hand sink.

0690 - Cooked chicken stored in raw chicken box.

2850 - Cardboard lining floor is not easily cleanable.

3180 - Employees restroom noted in need of cleaning.

1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.

0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.

September 08, 2009 (Routine)

Violations:

0220 - Critical The employees are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.

0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.

3030 - No disposable towels were provided at the hand washing lavatory in the kitchenHand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.

0540 - Critical Food in contact with soiled equipment or utensils. Chopper stored between dirty equipment in prep area.Use only cleaned and sanitized utensils or equipment during food preparation.

0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: utensils in storage.Clean and sanitize these surfaces for food contact.

0800 - Critical Repeat Potentially hazardous food noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

3340 - Corrected During InspectionCritical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

0810 - Repeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0550 - Repeat In-use utensils improperly stored between use.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.

2000 C - Single service items observed unprotected from contamination.Store single service items in its original protective packaging or inverted in an approved dispenser.

1580 - The chopping blocks are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

Comments:
Violations discussed for correction.

June 03, 2009 (Routine)

Violations:

0240 - Corrected During InspectionRepeat Employees observed working in the food service area without proper hair restraints.Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.

0470 - Corrected During InspectionCritical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. raw poultry stored over produce in the walk-in refrigerator.Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0570 - Corrected During InspectionRepeat Wiping cloths improperly stored between use.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

0800 - Corrected During InspectionCritical Repeat Fried chicken and lo-mein are noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Repeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 A 2 - Critical Repeat Egg rolls and fried chicken cold holding at improper temperaturesRelocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls lo-mein and wontons in the refrigeration unit are not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

2310 - Corrected During InspectionCritical Repeat The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pan preventing its use.

2750 - Repeat Refuse containers throughout the establishment are soiled an have an accumulation of debris.Refuse containers are to be cleaned at a frequency that prevents the build up of soil.

3170 - Repeat There is water damage to the ceiling tile.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Violations discussed for correction.

February 26, 2009 (Routine)

Violations:

0240 - Repeat Employees observed working in the food service area without proper hair restraints.Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0450 C - Corrected During InspectionRepeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.

0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.

0550 - In-use utensils improperly stored between use.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.

0550 - Dispensing utensils improperly stored between uses.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.

0790 - Corrected During InspectionRepeat Improper methods used to thaw poultry.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0800 - Corrected During InspectionCritical Repeat Rice and chicken noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Repeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 A 2 - Critical Repeat Pork, chicken and rice cold holding at improper temperaturesRelocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls and chicken in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1060 - Repeat The nonfood contact surface of the wet linen underneath the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

3170 - Repeat The ceiling panels are not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

3180 - The floors throughout the kitchen are noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

3220 - Repeat Mops not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

3340 - Corrected During InspectionCritical Repeat Containers of cleaners are not stored separately from insecticides or rodenticides.Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

Comments:
Violations discussed for correction. Advised all critical items must be corrected immediately.

October 15, 2008 (Routine)

Violations:

0220 - Corrected During InspectionCritical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

0240 - Employees observed working in the food service area without proper hair restraints.Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0470 - Critical Unwrapped or uncovered food in the refrigerators.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0790 - Repeat Improper methods used to thaw shrimp.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0800 - Corrected During InspectionCritical Repeat The egg rolls are noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Corrected During InspectionRepeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 A 1 - Corrected During InspectionCritical Repeat Rice hot holding at improper temperatures.Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.

0820 A 2 - Corrected During InspectionCritical Repeat Pork and shrimp cold holding at improper temperaturesRelocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls and lo-mein in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1570 - Repeat The interior panel of the freezer was observed in a state of disrepair and damaged.Repair the interior panel of the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair theinterior panel, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the exterior of the bulk containers.Clean and sanitize these surfaces for food contact.

2000 - Repeat Knives were found stored in between equipment.Store the knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

2310 - Corrected During InspectionCritical The handwashing facility located in the prep area was blocked, preventing access by employees for easy handwashing.Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray preventing its use.

2650 - Observed excessive refuse on the floor of the prep area.Increase the number of approved refuse containers in the prep area to prevent the accumulation of debris on the floor.

2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.Refuse containers are to be cleaned at a frequency that prevents the build up of soil.

2790 - The indoor ceiling material located in the prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbentRefinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent

3170 - The ceiling tile is water damaged and is not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

3220 - Repeat Mops not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

3340 - Critical A container of Dawn detergent was stored over a pan of raw poultry.Containers of toxic cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Violations discussed for correction. Advised all critical items must be corrected immediately.

July 15, 2008 (Routine)

Violations:

0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.

0380 - Corrected During InspectionCritical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.

0450 C - Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.

0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: shrimp, corn huskers, wontons etc..Store food in packages, covered containers, or wrappings.

0480 - Repeat Unlabeled dry food containers.Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

0570 - Corrected During InspectionRepeat Wiping cloths improperly stored between use.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

0610 - Repeat Cabbage and carrots stored on the floor of the walk-in refrigerator less than 6" above the floor.Elevate food storage onto approved shelving with minimum 6" legs or casters.

0800 - Corrected During InspectionCritical Repeat Fried chicken noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Corrected During InspectionRepeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 A 1 - Corrected During InspectionCritical Repeat Chicken and rice hot holding at improper temperatures.Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.

0820 A 2 - Corrected During InspectionCritical Pork and shrimp cold holding at improper temperaturesRelocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

0830 - Corrected During InspectionCritical Repeat The prepared ready-to-eat (RTE) egg rolls, lo-mein and chicken in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1060 - Repeat The nonfood contact surface of the cardboard lining the shelving and the egg crates in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

1320 - Repeat There was no temperature measuring device located in the freezers.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

1570 - Repeat The door gasket to the freezers are in poor repair.Repair or replace the door gasket in accordance with the manufacturer's specifications.

1570 - Repeat The interior top of the chest freezer was observed in a state of disrepair and damaged.Repair the interior top of the chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the interior freezer top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1580 - Repeat The cutting board(s) along the the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

1800 - Repeat The nonfood contact surface of the floor fan grid, gaskets on refrigerators and the exterior of the bulk containers has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2000 - The knives were found stored between equipment.Store the knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

3220 - Mops not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Violations discussed for correction. Critical items were corrected during the inspection.

February 29, 2008 (Routine)

Violations:

0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

0480 - Repeat Unlabeled food containers.Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

0790 - Repeat Improper methods used to thaw poultry.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0800 - Critical Repeat Cooked chicken noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Corrected During InspectionRepeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 A 1 - Corrected During InspectionCritical Chicken hot holding at improper temperatures.Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.

0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls, lo-mein etc. in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1570 - Repeat Unused or non-functioning equipment not removed from the premises.Remove any unused or non-functioning equipment from the premises.

1580 - Repeat The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the bulk dry storage containers.Clean and sanitize these surfaces for food contact.

2920 - Repeat Toilet room door is not provided with a self-closing doorProvide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.Maintain hood system vent filters in a clean condition.

3260 - Repeat Employees personal items are stored all over the kitchen.Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

Comments:
Violations discussed for correction.

November 13, 2007 (Routine)

Violations:

0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.

0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.

0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units and in kitchen.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0480 - Unlabeled food containers.Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

0550 - Dispensing utensils improperly stored between uses.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.

0790 - Repeat Improper methods used to thaw chicken and pork.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0800 - Critical Repeat Chicken and fried rice noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Repeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1060 - The nonfood contact surfaces of the egg crates and cardboard containers are not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

1320 - There were no temperature measuring devices located in the freezers.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

1800 - The nonfood contact surface of the ventilation hood has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.

2920 - Toilet room door is not provided with a self-closing doorProvide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

3030 - Repeat No disposable towels were provided at the hand washing lavatories in the kitchen and toilet room.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3200 - Vent filters in the hood system are not being maintained in a clean condition.Maintain hood system vent filters in a clean condition.

3480 - Critical Repeat First Aid Supplies are not being stored in a kit or containerStore first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

Comments:
Violations discussed for correction. Do not hold large amounts of potentially hazardous food at room temperature.

August 02, 2007 (Routine)

Violations:

0240 - Corrected During InspectionRepeat Employees observed working in the food service area without proper hair restraints.Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.

0470 - Corrected During InspectionCritical Unwrapped or uncovered food in the kitchen.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0470 - Corrected During InspectionCritical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0610 - Corrected During InspectionRepeat Carrots, onions, and cabbage stored on the floor or food stored less than 6" above the floor.Elevate food storage onto approved shelving with minimum 6" legs or casters.

0800 - Corrected During InspectionCritical Repeat Pork and rice noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Corrected During InspectionRepeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 - Critical Repeat Poultry, pork and rice cold holding at improper temperatures.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

0830 - Critical The prepared ready-to-eat (RTE) food eg. egg rolls in the refrigeration unit is not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1060 - Repeat The nonfood contact surface of the linen under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

1570 - Unused or non-functioning equipment not removed from the premises.Remove any unused or non-functioning equipment from the premises.

1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: on the exterior of the bulk contaners.Clean and sanitize these surfaces for food contact.

2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

3220 - Corrected During Inspection Mops not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

3260 - Repeat Employees are not using the dressing rooms or lockers provided.Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

3270 - Harborage conditions exist of house flies.Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

3480 - First Aid Supplies are not being stored in a kit or containerStore first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

April 06, 2007 (Routine)

Violations:

0220 - Corrected During InspectionCritical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

0610 - Corrected During InspectionRepeat Food stored on the floor or food stored less than 6" above the floor.Elevate food storage onto approved shelving with minimum 6" legs or casters.

0790 - Corrected During InspectionRepeat Improper methods used to thaw poultry and beef.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0800 - Corrected During InspectionCritical Repeat Rice noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Corrected During InspectionRepeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 - Corrected During InspectionCritical Repeat Rice hot holding at improper temperatures.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

0820 - Corrected During InspectionCritical Repeat Egg rolls, poultry and chicken cold holding at improper temperatures.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

1570 - The prep table was observed rough, peeling and pitted a condition that prevents necessary maintenance and easy cleaning.Repair the table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

3030 - No disposable towels were provided at the hand washing lavatory in the employee bathroom.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items stored in the kitchen on the shelving where food is also stored.Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

Comments:
All violations discussed for correction. Critical items were corrected during the inspection.

January 09, 2007 (Routine)

Violations:

0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.

0220 - Corrected During InspectionCritical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0470 - Corrected During InspectionCritical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0550 - Dispensing utensils improperly stored between uses.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

0790 - Repeat Improper methods used to thaw poultry.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0800 - Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - Corrected During InspectionRepeat The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 - Corrected During InspectionCritical Repeat Chicken hot holding at improper temperatures.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

0820 - Corrected During InspectionCritical Repeat Pork and egg rolls cold holding at improper temperatures.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

1060 - The nonfood contact surface of the wet cloth under the cuttingboard is not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.Repair or replace hood filters and/or eliminate gaps between filters.

3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employeesProvide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

3330 - Critical Working containers of cleaner are not properly labeled.Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

October 23, 2006 (Routine)

Violations:

0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.

0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0570 - Wiping cloths improperly stored between use.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

0790 - Improper methods used to thaw poultryThaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0810 - The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 - Corrected During InspectionCritical Repeat Chicken and rice hot holding at improper temperatures.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1570 - Unused or non-functioning equipment not removed from the premises.Remove any unused or non-functioning equipment from the premises.

3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employeesProvide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessionsProvide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions

3170 - The ceiling panels are missing and are not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

3180 - The floors in the kitchen are noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

3220 - Mops not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

3260 - Employees clothing stored on top of shelving in kitchen.Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

Comments:
All violations discussed with the manager for correction.

July 11, 2006 (Routine)

Violations:

0220 - Critical The employee are smoking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.All employees must be in the designated break area away from food preparation/handling areas to prevent cross contamination.

0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.(Sugar scoop)Bowl or utensil without handle used to dispense food.Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.

0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0610 - Repeat Food stored on the floor in the walk in refrigerator or food stored less than 6" above the floor.Elevate food storage onto approved shelving with minimum 6" legs or casters.

0690 - Corrected During InspectionRepeat Shrimp being prepared on the floor.Protect food from miscellaneous sources of contamination.

2130 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: handsink in the kitchenInadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.

2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (Space on the top of back door)Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

3030 - Repeat No disposable towels were provided at the hand washing lavatory in the restroom.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3290 - Mop water noted to be stored in such a way that it is contaminating equipment in the kitchen.Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

Comments:
All violations discussed and/or corrected with the manager. There were no stoppers for the 3-comp sink.

July 10, 2006 (Routine)

Violations:

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.

0480 - Repeat Unlabeled food containers.Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

0800 - Critical Repeat Deep fried pork noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

April 06, 2006 (Routine)

Violations:

0060 - Critical Certified manager not available during inspection.Provide certified manager during all hours of operation.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employees not washing hands before beginning food handling duties.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0450 - Critical Food employee failed to wash his or her hands.Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.

0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.

0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0480 - Unlabeled food containers.Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

0800 - Critical Repeat Chicken and rice noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0810 - The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

0960 1 - Critical The food contact surface of the garbage bag storing beef is not safe.Replace the garbage bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

1060 - Repeat The nonfood contact surface of the cloth beneath cutting board is not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

1560 - There are floor mounted freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor

1570 - Interior of small refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Interior cracked.Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1730 - The food temperature measuring devices were found out of calibration in the range of use.Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.

1800 - The nonfood contact surface of the kitchen shelving has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2000 - Single service items observed unprotected from contamination.Store single service items in its original protective packaging or inverted in an approved dispenser.

2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hose under pressure connected to water outlet.

2890 - Light bulbs in chest freezers not shielded, coated, or otherwise shatter-resistent.Shield or replace light bulb with a coated or shatter-resistant bulb.

2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Gap at base of back door.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

3030 - No disposable towels were provided at the hand washing lavatories in the kitchen and toilet room.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3180 - Walls and floors in the kitchen noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

3260 - Employees are not using the dressing rooms or lockers provided.Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

3340 - Corrected During InspectionCritical Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

3340 - Corrected During InspectionCritical Containers of &CHEMICAL& not stored separately from insecticides or rodenticides.Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

Comments:
Violations discussed for correction. Certified manager did not arrive at restaurant until end of inspection. Cooked chicken and other ready to eat foods are being stored in cardboard boxes that raw chicken was delivered in. Potentially hazardous food was observed cooling improperly at room temperature. PHF was also holding at room temperature.

January 27, 2006 (Routine)

Violations:

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0790 - Improper methods used to thaw chicken.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

0800 - Critical Pork and rice noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

2740 - Trash and litter were observed adjacent to the refuse container outside the facility.The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

Comments:
Critical violations discussed for immediate correction/Other violations discussed for corrective action/Too many food preparation operations at different stages being prepared at the same time.

1570 - Prep reach-in is not cold holding at proper temperatures.Repair the reach-in to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the reach-in, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not self closing.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

October 03, 2005 (Routine)

Violations:

0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0260 - Critical 1) Pork noted to be left out at room temperatures for unknown length of time. 2) Bag of flour noted with gnaw marking from rodents.Ensure food is safe and unadulterated. Items noted above discarded as waste.

0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Large bag of flour noted to have been gnawed on by rodents.Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.

0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Walk-in refrigerator.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0570 - Wiping cloths improperly used.Ensure cloths used for wiping food spills are not used for any other purpose.

0610 - Food stored in a commonly wet or soiled location.Protect food from contamination by storing the food in a clean and dry location.

0820 - Critical Repeat Pork cold holding at improper temperatures. Items temperature noted to be 72 degrees F throughout. Establishment open for only 1/2 hour.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

0820 - Critical Repeat Items top area prep reach-in cold holding at improper temperatures.Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Relocate items from the top area of the prep reach-in to the bottom at the end of the day.

1150 - The nonfood contact surface of the cardboard is not designed or constructed to be easily cleanable.Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

1570 - Repeat 1) GE refrigerator near counter not cold holding at proper temperatures. PHF items stored inside this unit. 2) Microwave noted to be in poor repair.Repair the GE refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1570 - Unused or non-functioning equipment not removed from the premises.Remove any unused or non-functioning equipment from the premises.

1570 - Door gasket of the reach-in refrigerator is damaged.Repair or replace the door gasket in accordance with the manufacturer's specifications.

1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: reach-in refrigerator, cutting boards, meat grinder, can openerClean and sanitize these surfaces for food contact.

1790 - The cavity of the microwave oven is observed soiled.Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.

1800 - Repeat The nonfood contact surface of the area between deep fat fryer and other equipment has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2000 - Single service items observed unprotected from contamination.Store single service items in its original protective packaging or inverted in an approved dispenser.

2350 ii - Corrected During Inspection Handwashing sink is slow to drain.Plumbing systems and components shall be maintained in good repair.

2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not self closing.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

3030 - Repeat No disposable towels were provided at the hand washing lavatory.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3170 - Repeat 1) Cove molding is not maintained in good repair. 2) Wall restroom noted to have water damage near the baseboard.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

3180 - Repeat Floor and walls throughout establishment noted to be in need of deep cleaning. Grease and grime accumulation noted around cove molding, around, equipment, behind equipment, etc.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

3270 - Critical Premises are not being routinely inspected for evidence of pestsInspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

3270 - Critical Methods are not being used to control pestsWhen pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Follow up inspection conducted due to continued noted violations. Critical violation noted today discussed for immediate correction/Other violations discussed for corrective action/Active rodent and German cockroach infestation noted inside establishment. No documentation available from professional pest control company. German cockroach infestation noted in past and certified food manager was made aware in the past the due to the active insect activity they would need to hire a certified pest control company to alleviate the problem. No company hired to date according to CFM. Notice of violation to be initiated due to continued violation with not abatement noted.

September 06, 2005 (Routine)

Violations:

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0260 - Critical Chicken is unsound or adulterated. Chicken prepared earlier in the day and left out at room temperature for extended periods of time. Temperature of food item noted to be 75 degrees F throughout product.Ensure food is safe and unadulterated.

0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.

0480 - Unlabeled food containers.Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

0800 - Critical Various items (PHF) noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0820 - Critical Repeat Prepared chicken cold holding at improper temperatures.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

1060 - Repeat The nonfood contact surface of the towels under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

1320 - Repeat The temperature measuring device in the back reach-in was not properly located in the warmest part of the unit.Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boardsClean and sanitize these surfaces for food contact.

1800 - Repeat The nonfood contact surface of the area between deep fat fryer and wok has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: sheet pans and other utensils being rinsed in three compartment sink. no wash/rinse/sanitizing noted.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

2310 - Critical The handwashing facility is blocked, preventing access by employees for easy handwashing.Access to the handwashing facility identified above is to be available during all hours of operation.

2310 B - The handwash station is being used for purposes other than washing hands.The handwash facility identified above is to be used for washing hands only

3030 - Repeat No disposable towels were provided at the hand washing lavatory.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3270 - Repeat Methods are not being used to control pestsWhen pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Critical violations discussed for immediate correction/Chicken left out at room temperature discarded as waste/Food facility continues to prep various items at the same time which leads to items being left out at room temperature for extended periods of time. discussed the need to minimize the amount of time that items being prepared are left out at room temp./Follow up inspection to be conducted in approximately one month.

June 06, 2005 (Routine)

Violations:

0240 - Repeat Employees observed working in the food service area without proper hair restraints.Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

1320 - The temperature measuring device in the egg roll reach-in was not properly located in the warmest part of the unit. Thermometer placed next to freezer portion of small reach-in.Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.

1800 - Repeat The nonfood contact surface of the area between grill equipment noted to be in need of cleaning.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

3170 - Repeat Wall near rice cookers noted to be in need of repair. Metal flashing bent and not creating tight seal. Area is not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

3180 - Repeat Floor under grill equipment, walk-in refrigerator, area behind wok cooking line noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

3270 - Harborage conditions exist. Cockroach activity noted to wall back area. Wall is in bad repair with metal flashing separating from wall.Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 03, 2005 (Routine)

Violations:

0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee noted handling raw product, wiping hands on apron and no handwashing occurring.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0240 - Employees observed working in the food service area without proper hair restraints.Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Walk-in refrigerator.Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.

1060 - Repeat The nonfood contact surface of the cardboard used in various places is not corrosion resistant, nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

1570 - (1) Bottom shelves back prep area noted with rust on the surface. These shelves were observed in a condition that prevents necessary maintenance and easy cleaning.Repair the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: rice cooker.Clean and sanitize these surfaces for food contact.

1800 - The nonfood contact surface of the area between deep fat fryer and other cooking equipment noted with accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

3020 - Corrected During InspectionRepeat Soap was not provided at the hand washing lavatory.Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

3170 - Repeat (1) Wall near the base board restroom water damaged, (2) Area outside back door with depressions that holding standing water. (3) Stainless steel flashing used between back prep area and area near back door.Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 03, 2004 (Routine)

0790 - Improper methods used to thaw poultry. Whole chicken thawing container of water.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process. (CORRECTED DURING INSPECTION)

0820 - Critical Repeat Egg rolls, chicken, and pork cold holding at improper temperatures.Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Keep egg roll in the refrigeration unit and minimize the amount of time chicken and pork is out for preparation. (CORRECTED DURING INSPECTION)

1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelves next to deep fat fryer, can good shelves walk-in refrigeratorMaintain nonfood-contact surfaces of equipment clean.

3020 - Soap was not provided at the hand washing lavatory in the food prep area.Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

0450 - Critical Repeat Dispensing utensils used do not have handles.Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

3170 - (1) Wall employee restroom, (2) Pavement area outside back door noted with depressions that are holding standing water. These areas were not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

3180 - Wall behind woks, floor area around flour, back rice storage area, walls of walk-in refrigerator, shelves walk-in refrigerator, wall next to sauces. These areas noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door not self closing.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables and cutting boards (There was no sanitizer bucket set up period in the establishment) CORRECTEDAfter cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: chicken and egg rolls. CORRECTEDStore food in packages, covered containers, or wrappings.

2000 - Single service items observed unprotected from contamination. (Take out containers stored face up)Store single service items in its original protective packaging or inverted in an approved dispenser.

0380 - Critical Repeat Food from damaged packaging offered for sale or service. (Dented cans)Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

1060 - Repeat The nonfood contact surface of the floor of the walk in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth. (Cardboard used as covering)Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (employee restroom)Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

1570 - Repeat Toilet in employee restroom was observed in a state of disrepair and damaged.Repair the toilet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the toilet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

2720 - Dumpster or outside refuse container was open or uncovered.Cover all waste containers when not in continuous use.

1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

June 04, 2004 (Routine)

Violations:

1320 - Repeat There was no temperature measuring device located in the small GE refrigerator.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

0380 - Critical Food from damaged packaging offered for sale or service. (Dented Cans)CORRECTED.Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

1800 - The nonfood contact surface of the gaskets of the low boy refrigerator has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0470 - Critical Repeat Unwrapped or uncovered food in the walk in refrigerator.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

1060 - The nonfood contact surface of the floor covering in the walkin refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.(Cardboard on floor)Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restroom)Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

1570 - The flush handle on the toilet was observed in a state of disrepair and damaged.Repair the handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

1100 - The food contact surface of the cloth under the cutting board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.Repair or replace the cloth to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.

February 12, 2004 (Routine)

Violations:

0800 - Critical Fried rice and six large pans of chicken noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

3220 - Repeat Mops and brooms not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

0240 - Employees observed working in the food service area without proper hair restraints. CORRECTEDEnsure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.

0570 - Repeat Wiping cloths improperly used.Ensure cloths used for wiping food spills are not used for any other purpose.

3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employeesProvide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

0450 - Critical Pans used to scoop raw products that have no handle.Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

2350 ii - Plumbing connections on the 3-csink are leaking.Plumbing systems and components shall be maintained in good repair.

0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after handling raw foods.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

3170 - The ceiling panels in the prep area have been removed and is not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

0690 - Large pans of food stored in an area where there is exposed piping and an open ceiling. Also rice was stored under a 3c-sink drainboard.Protect food from miscellaneous sources of contamination.

3180 - Repeat The walls in the walk-in refrigerator are moldy and the floor is in need of cleaning espically in the hard to reach areas of the kitchen.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

0810 - The methods used for cooling were not adequate.Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

2650 - The quantity of refuse has exceeded the storage capacity of the interior storage room.Remove the refuse from the interior storage area at an increased frequency.

1780 - Critical The temperature measuring device probe was not observed cleaned or sanitized before use.Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

0820 - Critical Repeat Raw poultry and wontons cold holding at improper temperatures.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

0820 - Critical Repeat Fried chicken and fried rice hot holding at improper temperatures.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.

Comments:
All violations discussed with the manager and corrections made. Discussed proper cooling with the manager also advised the manager. Advised the manager that the back room of the restaurant could not be used for food storage or preparation unless a drop ceiling is installed in that area.

0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1800 - Repeat The nonfood contact surface of the microwave oven had accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

3220 - Mops and brooms not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0220 - Critical The cook is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.

2000 - Repeat Single service items observed unprotected from contamination.Store single service items inverted, in plastic, or in an approved dispenser.

1320 - There was no temperature measuring device located in the small reach in refrigerator.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

3380 - Critical Sanitizer in the cloth bucket was not found in sufficient concentrations.Ensure that bleach in sanitizing bucket is found in sufficient concentrations. 50-100ppm.

3340 - Critical Containers of cleaners are not stored separately from insecticides or rodenticides.Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

3180 - Floor under the cook line is noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

0790 - Improper methods used to thaw poultry.Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process

Comments:
All violations discussed for correction with the CFM.

August 04, 2003 (Routine)

0830 - Critical Repeat The prepared ready-to-eat (RTE) eggrolls in the refrigeration unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1800 - Repeat The nonfood contact surface of the refrigerator door gaskets and the bulk storage containers had accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

0380 - Critical Repeat Food from damaged packaging offered for sale or service. Dented cans on shelf.Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

2000 - Single service items observed unprotected from contamination.Store single service items inverted, in plastic, or in an approved dispenser.

2850 - Repeat Mats or duckboards inrefrigerator are not easily cleanable.Design mats and duckboards to be removable and easily cleanable.

0470 - Critical Repeat Damaged, spoiled or recalled food stored in a location that may cause contamination.Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.

0470 - Critical Repeat Unwrapped or uncovered food in the freezer and walk in refrigerator.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

1060 - The nonfood contact surface of the rag under the cutting board is not nonabsorbent, and/or smooth.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

2310 B - The handwash station at the kitchen is being used as a dump station.The handwash facility identified above is to be used for washing hands only

3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen and toilet room.Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

0830 - Critical Repeat The prepared ready-to-eat egg rolls, fried ice cream in the freezer is not properly dated for disposition.Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.

1800 - The nonfood contact surface of the interior of the ventilation hood and refrigerator gaskets have accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2900 - Grease collection cups lacking on the ventilation hood.Obtain grease collection cups. Design ventilating system so make-up air and exhaust vents do not cause contamination of food contact surfaces, equipment, or utensils.

0380 - Critical Food from damaged packaging offered for sale or service.Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0470 - Critical Repeat Unwrapped or uncovered food in the throughout the kitchen.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0220 - Critical Repeat Employees storing personal drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection.Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.

0550 - Repeat Dispensing utensils improperly stored between. (handles in scoops)Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.

1450 - Cook line refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.Provide additional refrigerators necessary to maintain food items at 41 degrees. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.

1570 - Repeat The door gasket of the cook line refrigerator is (missing, damaged).Repair or replace the cook line refrigerator door gasket in accordance with the manufacturer's specifications.

1770 - Critical The following utensils were observed soiled to sight and touch: in use scoops.Clean and sanitize these surfaces for food contact.

1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of rice cookers.Maintain nonfood-contact surfaces of equipment clean.

2850 - Repeat Mats or duckboards in walk in refrigerator not emovable and easily cleanable.Design mats and duckboards to be removable and easily cleanable.

3180 - Gaskets of the walk in refrigerator noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

0060 - Critical Repeat The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

Comments:
All violations discussed for correction.

March 06, 2003 (Routine)

0800 - Critical Chicken and rice noted not being adequately cooled to prevent the growth of harmful bacteria.Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.

0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration and freezer unit is not properly dated for disposition.Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

3220 - Repeat Mops and brooms not hung up to air dry.Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

1730 - The food temperature measuring device was found out of calibration in the range of use.Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.

1730 - Utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning.Discard and replace the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

3080 - Less than 50 foot candles of light was noted over the grill/wok area.Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

0220 - Critical Employee food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.Provide a designated area where employees may store so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.

0060 - Critical Employee who can demonstrate knowledge not available in establishment.Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.

0550 - Repeat Dispensing utensils improper.Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.

3270 - Critical Methods are not being used to control pests - evidence of rats.When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

3270 - Critical Premises are not being routinely inspected for evidence of pests - evidence of rats.Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

1320 - There was no temperature measuring device located in the reach in of the make table.Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

1570 - The door gasket of the make table is damaged.Repair or replace the door gasket in accordance with the manufacturer's specifications.

1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Gaskets to walk in refrigerator and reach in to make table.Maintain nonfood-contact surfaces of equipment clean.

0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

0480 - Unlabeled food containers.Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

3140 - Locker or other suitable facilities are not located to protect rice from contaminationLocate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination

3170 - Wall in restroom is not maintained in good repairMaintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

2650 - There is no refuse container at the area immediately adjacent to the hand sink.Provide a refuse container for the disposal of paper towels at the hand sink.

2850 - Cardboard lining floor is not easily cleanable.Design mats and duckboards to be removable and easily cleanable.

3180 - Employees restroom noted in need of cleaning.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.

0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0470 - Critical Repeat Unwrapped or uncovered food in the refrigerator and freezer.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0050 - Critical The person in charge was not available at the time of inspection.The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.

0960 1 - Critical The food contact surface of the raw chicken box storing cooked chicken is not safe.Replace storage container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

2890 - Light bulbs in the back store room are not shielded, coated, or otherwise shatter-resistent.Shield or replace light bulb with a coated or shatter-resistant bulb.

2540 - Critical Sewage is being dumped on the ground surface - hole in sewer clean out behind establishment.Immediately replace or repair cleanout cover. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.